Rice with Chicken and Mushrooms, Marija’s Recipe

Here’s one of my favorite recipes: Rice with Chicken and Mushrooms, Marija’s Recipe.

Ingredients:

• 1 onion
• 150 g chicken breast
• 1 cup rice
• A handful of mushrooms (champignons)
• Seasonings: Vegeta, curry powder, chili powder

Instructions:

1. Sauté the onion in olive oil.
2. Add sliced chicken breast strips, followed by a handful of mushrooms.
3. Season with a bit of curry powder and Vegeta, and let it cook briefly.
4. Add one cup of rice and three cups of water.
5. Once the water evaporates, adjust the seasoning and a pinch of chili powder.
6. Optional: Drizzle with soy sauce for added flavor.

This recipe serves two people.

Rice with Mushrooms

Ingredients:

• 300 g rice
• 300 g mushrooms (champignons)
• 1 tablespoon dried vegetable seasoning
• A bunch of parsley
• 3 dL oil
• 200 g sour cream
• 7 dL clear broth
• A pinch of oregano
• Salt and pepper to taste

Instructions:

1. Cut the mushrooms into quarters and sauté them in 1 dL oil.
2. Add chopped parsley and dried vegetable seasoning. Once the mushrooms are cooked, mix in the sour cream.
3. Heat 2 dL oil and sauté the rice. Add the mushrooms and oregano, stir, and pour in the broth. Season with salt and pepper.
4. Cook the rice on medium heat without stirring until the liquid evaporates.
5. Serve warm.

Risotto with Wild Mushrooms

Ingredients for 6-8 servings:

• 900 mL vegetable stock
• 3 tablespoons extra virgin olive oil, plus extra for parsley oil
• 1 large onion, finely chopped
• 2 leeks, washed and chopped
• 6 cloves garlic, peeled and minced
• 350 g risotto rice
• 125 mL dry white wine
• Sea salt and freshly ground black pepper
• 200 mL soy cream
• 300 g mixed wild mushrooms
• 3 tablespoons fresh parsley, finely chopped

Instructions:

1. Heat the vegetable stock in a pot, keeping it warm without boiling.
2. In a pan, heat the olive oil and sauté the onion and leeks over low heat until soft and translucent. Add five minced garlic cloves, increase the heat, and cook for 1 minute.
3. Add the rice, stirring frequently until the grains are coated and slightly translucent.
4. Pour in the wine, allowing it to bubble and evaporate, then season with a pinch of salt.
5. Gradually add ladles of warm stock, letting the rice absorb each addition before adding more. Cook until the rice is tender yet slightly firm, about 20 minutes.
6. Stir in the soy cream, season with salt and pepper, and cover. Remove from heat.
7. In a separate pan, heat some oil and sauté the mushrooms until tender. Combine the mushrooms with the risotto.
8. For parsley oil, blend chopped parsley, the remaining garlic clove, and olive oil. Drizzle over the risotto before serving.